Tag: Vegetables & Vegetarian

These bundles will make a great side dish for any meal – formal or informal. It can even be served as a starter with a dip of your choice. The best part of this recipe is the simplicity of the ingredients and the method. It comes together very quickly which is great when you have a lot of other foods to prepare.

This recipe is by Ouma Adelle Marais from Funky Ouma’s “Toe Nou” recipe book. The book is a collection of the favourite healthy recipes of no less than nine Ouma’s! Read more about the recipe book and Funky Ouma’s range of gourmet salts here.

A paté or dip made from the flesh of roasted aubergines with ingredients such as garlic, olive oil, lemon juice and parsley. The paté looks similar to caviar, but does not have the same price tag. Pickled mustard seeds (pictured below) are also known as poor man’s caviar due to its texture which is similar to that of caviar. It is a tongue in the cheek expression for having a rich man’s taste but a poor man’s budget.

Asparagus is starting to come into season now. Surrounded by light and crisp Parmesan flavoured phyllo pastry makes it superb! Prepare this do-ahead snack but bake shortly before serving, as is or as as part of a meal, accompanied by the lemon dip.

Line a baking tray with a Wizbake baking sheet or baking paper and preheat the oven to 180 º C.

Rinse asparagus and cut away or snap off the tough ends. Brush with melted butter or butter and oil.

Place 1 sheet of phyllo pastry onto the work surface with the longer side facing towards you. Brush with melted butter or butter and oil.

Place 1 sheet of phyllo pastry onto the work surface with the longer side facing towards you. Brush again and sprinkle with cheese and seasoning. Fold in half, or if asparagus spears are quite short, into thirds – the tips need to protrude (see photo).

Place 2 asparagus spears onto the side of the pastry, in such a way that the tips extend over the pastry to remain exposed. Fold up the edges to cover the ends of the asparagus with pastry and roll up. Place seam side down on the baking tray.

When all the rolls are on the tray, brush again and sprinkle with more cheese and seasoning. Bake 15 to 18 minutes, or until golden and crispy.

Combine the mayonnaise, yoghurt, lemon juice and garlic and spoon into a small bowl to serve as a dip with the asparagus.

Gnudi (pronounced nude-y), is basically meatless meatballs, and the best way to eat spinach! I adapted this recipe from a recipe by Canadian-Italian celebrity chef David Rocco. It is a firm family favourite and I get requests to make it often!

Transfer the spinach in a large saucepan with just the water that clings to the spinach and sauté gently until wilted.

Transfer the spinach to a colander and set aside to cool for 30 minutes.

Combine the egg yolk, spring onion, ricotta cheese, salt and garlic in a large mixing bowl.

Squeeze out as much as possible of the liquid out of the spinach and chop the spinach finely.

Take a handful of the chopped spinach at a time and squeeze again to get it as dry as possible before transferring it to the bowl with the rest of the ingredients. Do the same with the rest of the spinach.

Add just enough flour or additional grated parmesan cheese to bind the mixture, i.e. the mixture must hold its shape when formed into a ball.

Using oiled hands, take a tablespoon of the mixture at a time and shape into 16 to 20 balls – about the size of a golf ball.

Slice the sweet potato in half lengthwise and arrange the sweet potato in a single layer in the roasting tin.

Brush the cut side of each of the pieces with a little olive oil. Set it aside.

Pour the contents of the tin of chickpeas through a strainer to get rid of the water.

Combine the chickpeas and the spices and mix well.

Transfer the mixture to the roasting tin with the sweet potatoes.

Place the dish in the oven and bake for 20 to 30 minutes or until the sweet potato is cooked.

Transfer the sweet potato to a serving dish and make a few slits in the flesh with a utility knife.

To make the sauce, combine the hummus, lemon juice, dried dill, garlic and salt in a bowl and mix well. Add a little water if the sauce is too thick. Taste the sauce and adjust the seasoning if necessary. Set the sauce aside.

To make the topping, combine the tomatoes, parsley, salt and pepper in a bowl and mix well. Set it aside.

Spoon the chickpeas, sauce and topping ingredients on top of the sweet potato and serve as a vegetable side dish.

Part condiment and part garnish, gremolata is classically used with the famous Italian recipe Osso Buco, where it adds a fresh, zippy note to the rich, meaty dish. Gremolata is usually made with three ingredients: lemon zest, garlic and parsley. I think the additional ingredients my variation makes it taste even better! Try it sprinkled or drizzled over grilled or roasted vegetables, baked or grilled fish, chicken, or lamb. It is great to stir into pasta dishes or to use as a dipping sauce for crudités.

This is a most rewarding dish made with canned beans in tomato sauce. Serve as a vegetarian meal with bread, rice or pasta, or as a vegetable side dish with braaied meat. It can also be served as a salad.

Meatless meals need not be without texture, taste or excellent nourishment. Serve this bobotie as the main dish with nutty brown rice and colourful vegetables or salad. Leftovers will step in well as a side dish with meat or fish. Also see the traditional Bobotie recipe.

Transfer the mixture to an ovenproof dish of a suitable size and smooth the top.

Set the oven at 180 º C and bake the bobotie for 20 minutes.

Beat together the eggs and milk and pour over the bobotie.

Arrange the leaves on top decoratively and continue baking for another 20 minutes until the topping becomes attractively golden brown and set.

Serve with Yellow Brown Rice & Raisins.

6 to 8 servings.

Notes
Leftover Bobotie can be used as a filling for Phyllo Triangles.

Recipe by Carolié de Koster.

*****************************

Yellow brown rice with raisins

Turmeric, widely used in Cape Malay cooking, colours and flavours the rice. Raisins add texture and sweetness while the cinnamon stick creates a mysterious aroma to the rice. Brown rice is recommend but white rice may also be used.

This is one of the best ways to prepare red/purple cabbage. It may be served soon after cooking but improves in flavour if cooked several days in advance. This dish is a great alternative to Sauerkraut. It is excellent with roast pork, veal, duck or venison.